John Myers
Easter Bunny Made from Yeast Dough
The perfect easter bunny made from yeast dough recipe with a picture and simple step-by-step instructions.
Decoration and ice cream:
- 4 g Dry yeast
- 50 g Sugar
- 1 Pck. Vanilla sugar
- 1 pinch Salt
- 50 ml Milk lukewarm
- 1 Egg size L.
- 75 g Liquid butter
- 1 Egg yolk
- 1 tbsp Cream
- 2 Pcs. Almond leaves f.d. teeth
- 1 Pcs Spaghetti f.d. beard
- 2 Pcs. Carrots from marzipan f.d. poor
- 2 Pcs. Eyes
- Preheat the oven to 35 °. Mix the flour, dry yeast, sugar, vanilla sugar and salt in a bowl. Warm the milk lukewarm and knead. Then first add the egg and then the slightly runny, lukewarm butter and knead everything until a very soft, slightly greasy, smooth dough is formed. Close the bowl and place in the oven for 1 hour. The buttery dough takes a little longer because it should double its volume.
- When the dough has risen, line the tray with baking paper or foil. Put the dough on a lightly floured work surface, knead it a little more and use it to shape appropriate portions for the body, head, nose, ears, arms and legs using your own creativity. Put these together on the baking sheet and coat the figure with the egg yolk whisked with the cream. Then decorate with eyes (possibly also from raisins, I still had finished ones), snub nose, whiskers from the spaghetti and the carrots for the arms. Then let the figure rest until the oven has heated up to 180 ° O / bottom heat. The baking time on the 2nd rail from the bottom is 25 minutes. If necessary, give the cold rabbit a mouth with food coloring pencils and drag the ears. A small Easter present is ready … or an “Easter bread” for breakfast or afternoon coffee. A treat with butter and jam.
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